Sirloin Burgers with Garlic-Black Pepper-Parmesan Sauce and Roasted Tomatoes with Basil and Balsamic Drizzle


  • 2 vine-ripened tomatoes (for four burgers), sliced about 1/4-inch thick
  • 4 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and ground black pepper
  • 2 pounds coarsely ground sirloin
  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 4 Kaiser rolls, toasted
  • 1 head red leaf romaine lettuce, shredded
  • 8 to 10 leaves basil, thinly sliced, for garnish
  • 1/4 cup balsamic drizzle


Pre-heat oven to 325ºF.

Arrange tomato slices on a screen set over a sheet pan and drizzle with about 2 tablespoons EVOO, some salt and pepper. Roast the tomatoes until tender and caramelized, about an hour. Reserve.

When the tomatoes are ready, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the pan is heating up, combine the sirloin with some salt and pepper, and form into 4 patties. Cook the patties in the hot skillet until seared and cooked through, about 6 minutes per side.

While the patties are cooking, place a small pot over medium-high heat with the butter. Add the garlic to the melted butter and cook for about 1 minute. Add the flour to the pan and cook for about 1 minute. Whisk the milk into the butter-flour mixture and bring up to a bubble. Simmer until the sauce has thickened, about 2 minutes. Season with salt, lots of pepper (about 1 teaspoon) and stir in the cheese. Reserve the sauce warm.

When the burgers are ready, assemble them by placing some lettuce on the bun bottoms and topping it with a burger patty, some Parmigiano sauce, a couple of roasted tomatoes, some basil and balsamic drizzle.

What's Fresh from @RachaelRay

Rachael Ray